Braised Short Ribs
2 - Boneless Beef Short ribs
¼ Cup - Clarified Butter
1 Ea - Onion Diced
2 Cups - Mixed Fire Roasted Chilies Chopped (Anaheim, Pasilla)
1 Cup - Red Chili Paste*
1 Qt - Beef or Chicken Broth
Salt and Pepper to Taste
Heat a Large cast iron pot or Dutch oven over medium high heat.
Season ribs with salt and pepper.
Brown in butter or oil until we caramelized.
Add onions and cook until translucent and tender.
Add roasted chilies and broth and bring to a simmer.
Whisk in red chili paste to taste. Simmer over low heat until meat is tender.
Serve with Cilantro onion Relish and warm tortillas
Red Chili Paste
8-10 Medium - New Mexico or California Dry Chilies